4 red potatoes
9 ounces fresh baby spinach
2 tablespoons melted butter
1/4 teaspoon salt, divided
1/8 teaspoon black pepper, divided
1/2 cup heavy cream
1/4 teaspoon nutmeg
1/2 cup fresh parmesan cheese, grated

preheat oven to 350°. wash potatoes; cut into 1/4″ slices.

arrange half of the slices in a greased medium baking dish.

drop spinach into a large pot of boiling water. cook 1 minute; drain.

rinse under cold water; squeeze out excess moisture.

place half of spinach on potato slices. drizzle on melted butter.

add half of salt and pepper.

arrange remaining potatoes, then spinach.

add remaining salt and pepper.

blend cream and nutmeg; pour over spinach.

bake 40-50 minutes or until potatoes are almost tender.

remove from oven; sprinkle with cheese.

bake 15 minutes longer, or until cheese is lightly browned and potatoes are tender.

if cheese browns too quickly, cover with foil and finish baking.

5 servings